Thaw the spinach in a colander.

Once thawed, heat the spinach in a saucepan with the cream. Add the Parmesan cheese and season with salt and Espelette pepper.

Transfer the mixture to an oven-safe dish and bake for 10 minutes in a preheated oven at 410°F (210°C).

Bring a pot of water to a boil with a little coarse salt and a splash of white vinegar. Gently add the eggs and cook for 5 minutes.

Prepare a bowl of ice water and place the eggs in it to stop the cooking.

Spoon the spinach onto each plate.

Peel the eggs and place them on top of the spinach before serving.

You can also serve with a slice of toasted sandwich bread for dipping, and sprinkle a little flaky sea salt on the eggs once opened.